Cheesy Flatbreads (Quick, No-Yeast, No-Knead)

After trying these easy and cheesy flatbreads, you’ll never want to go back to store-bought again! They’re made from just 6 ingredients, with no yeast and no kneading required. Serve with any main or use them for wraps.

I like to serve them with this homemade dipping oil and for wraps like this one. The flatbreads will be gone in minutes, so be sure to make more than one batch!

Ingredients You’ll Need

To make these cheesy flatbreads, you’ll first need the following:

• Greek Yogurt – 225 g / 8oz full-fat plain Greek yogurt (about 1 cup)
• Self-Rising Flour – 225 g / 8oz self-rising (self-raising) flour, plus 2-3 tbsp for rolling the flatbreads. This is about 1 3/4 cups (spooned into the cup and leveled). If you don’t have a scale, start with 1 1/2 cups and add a little more at a time until the dough is soft and only slightly sticky.
• Salt (optional, see note) – 1/4 tsp fine salt or 1/2 tsp flaky sea salt like Maldon. Note that self-rising flour in the US already contains salt, so you can skip this ingredient. In the UK, self-raising flour doesn’t, so if you’re in the UK, you should add the salt so the flatbread doesn’t taste flat.
• Everything Bagel Seasoning – 1 tbsp everything seasoning (also known as everything bagel seasoning), a mix of sesame seeds, poppy seeds, dried onion flakes, dried garlic flakes, and sea salt.
• Olive Oil – 1 tbsp olive oil, makes them softer and more pliable.
• Cheese – 1/2 cup grated sharp (mature) cheddar (about 50 g), to fill the flatbread.

Note: Self-rising flour is best for this recipe. But if you can’t find any, you can substitute all-purpose/plain flour mixed with 2 1/2 tsp of baking powder, and be sure to include the salt.

Step-by-Step Instructions

Step 1. Make the dough. Add the self-rising flour to a large mixing bowl. Add the salt and everything bagel seasoning to the flour, stirring them in so they’re evenly distributed. Add the yogurt and olive oil. Mix with a wooden spoon or spatula first, and then bring it all together with your hands until it forms a ball.

Step 2. Divide into portions. Dust the working surface with a sprinkle of flour so the dough doesn’t stick. Divide the dough into 4 equal pieces and shape them into balls. Then, press each ball one at a time into a small disc (about 4-inch / 10-cm diameter). Keep the edges thinner than the center. Add 2 tbsp of grated cheese in the middle and bring the edges over it like a drawstring purse, pinching them to seal. Flip the disc so the seams are down.

Step 3. Roll and cook the flatbreads. Put a skillet on the stove over medium heat and let it get hot while you roll out the first flatbread.

Using a rolling pin, roll one filled disc (seams down at first) into a circle about 8 inches / 20 cm in diameter, dusting the surface and dough lightly with flour as needed to prevent sticking. Roll gently from the center outwards, and if the cheese breaks through, pinch any tears closed.

Shake off the excess flour and place the flatbread in the dry skillet. Cook for 2-3 minutes until air pockets form and it has golden spots underneath, then flip and cook for another 2-3 minutes until golden on the second side.

While each flatbread cooks, roll out the next one. Keep the remaining dough balls covered with a clean kitchen towel so they don’t dry out.

Step 4. Serve warm. These flatbreads are best served warm. You can serve them as is or brush them with garlic butter (see note below).

Optional Garlic Butter: Add 2 minced garlic cloves to a microwaveable bowl along with 2 tbsp of butter. Melt the butter in the microwave in 10-second increments. Let it sit for 1 minute for the garlic to mellow in the butter. Using a pastry brush, brush the garlic butter over the flatbreads.

Variations

The main rule to remember for yogurt flatbreads is to use equal parts self-rising flour and Greek yogurt by wieght. Then, you can add in different seasonings such as 1) dried oregano, 2) thyme and dried garlic flakes, or 3) za’atar.

Recipe Card

Don’t forget to save this flatbread to one of your recipe boards.